Focaccia at 425°F = 220°C: The Golden Crust Secret

425°F (220°C) creates crispy-bottom focaccia in 20 min. Oil bubbles in dimples. At 350°F? Dense cake. Italian baker secrets revealed.

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220°C

Common baking temperature

Baking Temperature Guide

Focaccia at 425°F = 220°C

✓ Yes, 425°F (220°C) is PERFECT for focaccia

Creates crispy golden bottom + airy open crumb in 20-25 minutes

Standard Oven
220°C
Middle rack
Fan/Convection
200°C
Reduce by 20°C
Bake Time
20-25 min
Until golden
Internal Temp
200°F/93°C
When done

💡 Focaccia Tip: The high temperature (425°F/220°C) is crucial for creating the signature crispy-bottom-soft-interior texture. Don't be tempted to reduce it!

Why Focaccia NEEDS 425°F (Not 350°F or 375°F)

✅ At 425°F (220°C)

  • Crispy golden bottom forms in first 10 minutes
  • Olive oil bubbles in dimples (creates flavor)
  • Open, airy crumb from rapid steam creation
  • 20-25 minutes total time (efficient)

Essential Tools for Perfect Focaccia

Making focaccia at 425°F? You'll also need to convert bread flour measurements accurately - focaccia requires 500g (about 4 cups). Using the wrong yeast type or amount can affect rise at high temperatures.

For other high-heat breads, check our pizza dough at 425°F guide or learn about fan oven adjustments (use 400°F/200°C for fan ovens). See all 425°F conversions and uses.

❌ At Lower Temps

350°F (175°C):

Dense, cake-like texture. No crispy bottom. Takes 35+ minutes.

375°F (190°C):

Better but still lacks crispness. Oil doesn't bubble properly.

400°F (200°C):

Close, but bottom won't caramelize as well.

The Science: What Happens at 425°F

350°F 375°F 400°F 425°F Crust: Oil Activity: Steam: OPTIMAL
Maillard Reaction:

Peaks at 425°F for perfect browning

Steam Generation:

75-80% hydration converts rapidly

Oil Behavior:

Reaches 410°F for micro-frying

Your 425°F Focaccia Timeline

0 min Goes in oven Dimpled & oiled 5 min Edges puffing Oil bubbling 10 min Top golden Aroma strong 15 min Check bottom May need rotation 20-25 min DONE! Golden & crispy

Signs Your Focaccia is Perfect at 425°F:

✓ Deep golden brown top with darker edges
✓ Bottom is caramelized (lift corner to check)
✓ Sounds hollow when tapped on bottom
✓ Internal temp reaches 200°F (93°C)

Common Focaccia Problems at 425°F (Solved)

🔥 "My focaccia burned on top but is gummy inside"

Cause: Rack too high + focaccia too thick + didn't account for fan oven

Fix: Use middle rack, keep focaccia under 1.5 inches thick, reduce to 400°F (200°C) for fan ovens. If browning too fast, cover with foil at 15 minutes.

💧 "My dimples disappeared during baking"

Cause: Overproofed dough + not enough oil in dimples

Fix: Proof until just jiggly (not doubled), dimple deeper, pool olive oil generously. The 425°F heat sets the structure quickly if proofing is correct.

🍞 "Bottom isn't crispy even at 425°F"

Cause: Dark pan absorbs too much heat, or pan too thick

Fix: Use light-colored aluminum pan, or place pan on preheated pizza stone/steel. Last 5 minutes: move to bottom rack for extra bottom heat.

⏱️ "Takes longer than 25 minutes at 425°F"

Cause: Oven not fully preheated, or actual temp lower than displayed

Fix: Preheat for 30 minutes minimum at 425°F. Use oven thermometer to verify. Some ovens run 25°F cooler than display.

Regional Focaccia Styles at 425°F

🇮🇹 Liguria Style (Classic)

  • Thickness: 1-1.5 inches
  • 425°F Time: 20-22 minutes
  • Special: Extra virgin olive oil, coarse salt
  • Tip: Brine on top prevents burning at 425°F

🍅 Pugliese (Tomato)

  • Thickness: 2 inches
  • 425°F Time: 25-28 minutes
  • Special: Cherry tomatoes, oregano
  • Tip: Add tomatoes at 10 min to prevent burning

🧅 Genovese (Onion)

  • Thickness: 1 inch thin
  • 425°F Time: 18-20 minutes
  • Special: Thin sliced onions on top
  • Tip: Soak onions to prevent burning at 425°F

🍇 Schiacciata (Tuscan)

  • Thickness: Very thin, 0.75 inch
  • 425°F Time: 15-18 minutes
  • Special: Wine grapes in harvest season
  • Tip: Higher hydration needs full 425°F heat

Professional Baker's Secrets for Focaccia at 425°F

🌡️ Temperature Tricks

  • • Preheat longer: 30-45 min for stable 425°F
  • • Steam burst: Spray water first 30 seconds
  • • Final blast: Broil last 2 min for extra top color

💧 Oil Temperature Matters

  • • Room temp oil: Not cold from fridge
  • • Generous amount: 1/4 cup for 9x13 pan
  • • Quality matters: EVOO with high smoke point

🏔️ High Altitude Adjustment for 425°F Focaccia

3,000-5,000 ft:

Keep 425°F, reduce time by 2-3 min

5,000-7,000 ft:

Increase to 435°F, reduce time by 5 min

Above 7,000 ft:

440-450°F, watch carefully after 15 min

Related Conversions for Focaccia Baking

General 425°F Guide

Complete temperature conversion

Bread Flour Converter

For focaccia flour measurements

Yeast Calculator

Fresh vs instant for focaccia

Focaccia Recipe

Our tested 425°F recipe

ML to Cups

For water in dough (75-80% hydration)

Fan Oven Converter

425°F in convection = 400°F

Focaccia at 425°F: Quick Answers

Is 425°F too hot for focaccia?

No, 425°F (220°C) is the ideal temperature for focaccia. It creates the perfect crispy bottom and airy interior in 20-25 minutes. Professional Italian bakers often use even higher temperatures (450-500°F) in commercial ovens.

How long to bake focaccia at 425 degrees?

Bake focaccia at 425°F for 20-25 minutes. Thin Ligurian style: 18-20 minutes. Thick Pugliese style: 25-28 minutes. The focaccia is done when the top is golden brown and the bottom is caramelized.

Should I use fan oven for focaccia at 425°F?

Yes, but reduce to 400°F (200°C) for fan/convection ovens. The circulating air makes heat transfer more efficient. Keep the same baking time but check 2-3 minutes early as fan ovens can brown faster.

Can I bake focaccia at 400°F instead of 425°F?

You can, but results won't be as good. At 400°F (204°C), add 5-7 minutes baking time and expect less crispy bottom. The oil won't bubble as vigorously in the dimples, affecting flavor development.